Ingredients:
- 2 fennel bulbs, halved and thinly sliced , plus 1 tbsp of the fronds
- kosher salt and pepper
Directions:
- In a large bowl, combine the fennel and fronds, celery, lemon juice, olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the Parmesan. Quarter the tomatoes, add them to the bowl, and set aside. Heat the canola oil in a large pan over medium-high heat. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Working in batches, dredge the chicken in the flour, then in the eggs (letting any excess drip off), and finally in the bread crumbs, pressing gently to help them adhere. Transfer the chicken to the pan and cook until golden brown, about 2 to 3 minutes per side. As each cutlet is done, transfer it to a plate lined with a paper towel. Divide the chicken among individual plates and serve with the fennel salad.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4532.23 Kcal (18976 kJ) | ||
| Calories from fat | 3010.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 334.5g | 515% | |
|---|---|---|---|
| Cholesterol | 589.27mg | 196% | |
| Sodium | 4895.79mg | 204% | |
| Potassium | 4940.36mg | 105% | |
| Total Carbs | 252.05g | 84% | |
| Sugars | 21.14g | 85% | |
| Dietary Fiber | 33.54g | 134% | |
| Protein | 135.67g | 271% | |
| Vitamin C | 123.4mg | 206% | |
| Iron | 16.8mg | 93% | |
| Calcium | 1673.5mg | 167% | |
| Amount Per 100 g | |||
| Calories | 218.22 Kcal (914 kJ) | ||
| Calories from fat | 144.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.11g | 515% | |
|---|---|---|---|
| Cholesterol | 28.37mg | 196% | |
| Sodium | 235.72mg | 204% | |
| Potassium | 237.87mg | 105% | |
| Total Carbs | 12.14g | 84% | |
| Sugars | 1.02g | 85% | |
| Dietary Fiber | 1.61g | 134% | |
| Protein | 6.53g | 271% | |
| Vitamin C | 5.9mg | 206% | |
| Iron | 0.8mg | 93% | |
| Calcium | 80.6mg | 167% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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